Fontina AOC in Valle d'Aosta cuisine, from polenta concia to fondue

Who better than Valle d'Aosta cuisine to enhance Fontina AOC? Simple recipes, easy to prepare and also very tasty, capable of bringing out all the the characteristics of Fontina PDO.

From fondue to Favò, the soft texture of Fontina PDO becomes the special ingredient of many dishes that are beautiful to look at and good to taste, with which to make a great impression in the kitchen. For an unrivalled meal in company.

The best of Valle d'Aosta cuisine: polenta concia

Polenta concia is one of the most popular and appreciated dishes in Valle d'Aosta cuisine, and with Fontina AOC it is even better.

To start, pour one and a half litres of water into a copper pot or cauldron. Add a tablespoon of coarse salt and wait until the water comes to the boil. Then take 350 g of cornflour and pour it in, taking care to stir with a whisk to prevent lumps from forming. After that, lower the heat and continue stirring occasionally with a wooden spoon for about 50 minutes.

While the polenta is cooking, the Fontina cheese must be taken care of. First, remove the rind and cut the cheese into small cubes. Once the polenta is ready, take the pot (or cauldron) off the heat, add the Fontina and 100 g of butter and then stir until everything is melted. Once done, turn the pot (or cauldron) upside down onto a plate, chopping board or baking tray - it makes no difference.

Finally, melt another 100 g of butter, which you can pour over the polenta once it is ready to make it even tastier. You can add pepper to taste: the polenta is ready to be served.

A classic of Valle d'Aosta cuisine: the recipe for Fontina AOC fondue

Another historical dish of Valle d'Aosta cuisine is the Fontina AOC fondue, delicious with sliced apples and pears or breadsticks.

First, the rind of the Fontina must be removed. After that, it must be cut into thin slices and placed in an oven dish, where 600 ml of milk must be poured in to cover the Fontina. Take the dish and place it in the fridge after covering it with cling film: it should be left there for a whole night.

The next day, take the dish and drain, but not completely, the Fontina: the remaining milk should be kept aside, while the Fontina should be moved to a bastard or non-stick pan. At this point, 100 g of chopped butter should be added and the saucepan should be placed on top of another saucepan containing boiling water; in this way, bain-marie cooking can proceed.

Over medium heat, melt the Fontina cheese, stirring occasionally with a wooden spoon. The cheese mass will slowly melt and become more fluid. The time has now come to add the eggs: take six yolks and put them into the pan one at a time, taking care to stir quickly so that they are properly mixed.

Now it is the turn of the spices: add pepper to taste and then manage the density of the fondue by adding milk (previously kept aside and heated) if you prefer it more liquid.

All that remains now is to transfer the fondue to the cheese fondue pot with the stove, thanks to which it will maintain the ideal temperature. The Fontina AOC fondue can be served with toasted bread or boiled potatoes; or, why not, with Brussels sprouts. To each his own fondue.

Pasta in Valle d'Aosta cuisine: how to prepare Favò

Another excellent example of how Valle d'Aosta cuisine can embellish Fontina PDO is Favò.

To begin with - for a serving size of 4 - take 400 g shelled fresh broad beans and throw them into plenty of salted water, already boiling. After 3-4 minutes, add 400 g of ditalini rigati and cook them, taking care to stir occasionally.

Meanwhile, take the Fontina and remove the rind. Then cut the cheese into cubes of about one centimetre. Take a tuft of chives and chop them finely, and then crumble two slices of black bread without too much precision. Before the pasta has finished cooking, melt 150 g butter in a non-stick pan, preferably a large one, and fry the chives and bread, which should be nice and crispy and golden.

Now drain the pasta and broad beans and transfer them to a large bowl, where you also add the diced Fontina AOC. Now the last touches are missing: season the pasta with butter, chives and bread and then put everything back into the pan. Just enough time to stir in the heat. So the Favò is served.

These are just a few examples of how best to enjoy Fontina AOC with the recipes of traditional Aosta Valley cuisine. Discover them all in the “In the kitchen” section of the site: under the festive season, surprising friends and relatives is really easy.